"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-18-2005, 01:02 AM   #1
Head Chef
 
KAYLINDA's Avatar
 
Join Date: Aug 2005
Location: CHERRYVALE, KANSAS
Posts: 1,313
Acidity

Can anyone tell me if there is a way to check the acidity level of a product that you would like to store on the shelf rather than refrigerate. In this case it's Home-made BBQ sauce. It's not something I want to "send" somewhere....I was hoping there might be a way to check it ourselves. Ketchup can stay unrefrigerated...so if the base is Ketchup....would it be safe no matter what ingredients were added? Thank you for any help you can give!

__________________

__________________
KAYLINDA
You can close your eyes to the things you do not want to see, but you can't close your heart to the things you do not want to feel.
KAYLINDA is offline   Reply With Quote
Old 09-18-2005, 05:06 AM   #2
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
It's not only the acidity level I use to determine shelf storage, it's also the sugar content - ie, most jams and jellies don't have to be stored in the fridge, because the sugar also acts as a preservative.


I don't know of anything you could use to measure the acidity level; just a basic knowledge of what acid foods are and then a knowledge of how the product you want to store is made.

I've kept jars of a boubon BBQ sauce in the pantry, and they've done just fine; I think between the alcohol and the sugar, they're pretty well preserved.

I'm betting that ketchup keeps okay in the pantry because of the sugar content.
__________________

__________________
marmalady is offline   Reply With Quote
Old 09-18-2005, 08:32 AM   #3
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Be careful with something like that. One fast food place I used to work at kept pumps of ketchup in the lobby for customers to help themselves. Every couple of days, the pot of ketchup would start to ferment and go bad.

Remember, there are many bottles or cans of stuff that can be stored at room temp before they are opened, but once they're opened, they need to be refrigerated.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-18-2005, 09:48 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
I trust the product labels. If it says 'refrigerate after opening', I do. I figure no one has more of an interest in protecting the quality of their product (and avoiding food poisoning lawsuits) than the manufacturer.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-18-2005, 02:44 PM   #5
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by AllenMI
Every couple of days, the pot of ketchup would start to ferment and go bad.
Which is why HH won't eat ketchup now. He used to be in "the restaurant business" (his euphemism for a fast-food joint - I've never asked the details) and apparently dealt with spoiled ketchup all the time.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-18-2005, 04:34 PM   #6
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by Andy M.
I trust the product labels. If it says 'refrigerate after opening', I do. I figure no one has more of an interest in protecting the quality of their product (and avoiding food poisoning lawsuits) than the manufacturer.
but Kaylinda made "homemade" bbq sauce. I too trust product labels, but I'm not sure how long a homemade bbq sauce would last.
__________________
amber is offline   Reply With Quote
Old 09-18-2005, 04:37 PM   #7
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by AllenMI
Be careful with something like that. One fast food place I used to work at kept pumps of ketchup in the lobby for customers to help themselves. Every couple of days, the pot of ketchup would start to ferment and go bad.

Remember, there are many bottles or cans of stuff that can be stored at room temp before they are opened, but once they're opened, they need to be refrigerated.
Thats right, and once opened, refrigerate it. Should keep for a few days or so.
__________________
amber is offline   Reply With Quote
Old 09-18-2005, 09:50 PM   #8
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
Quote:
Originally Posted by amber
but Kaylinda made "homemade" bbq sauce. I too trust product labels, but I'm not sure how long a homemade bbq sauce would last.
Store bought bbq sauce has to be refrigerated once opened, so I'd do the same with the home made stuff as well.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 09-18-2005, 10:02 PM   #9
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Wouldn't chance it myself...if you're low on fridge space I've frozen homemade bbq sauces before and they defrost well (albeit they my need a bit of stirring before you use them to re-incorporate all the ingredients).
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 09-18-2005, 11:08 PM   #10
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by KAYLINDA
Can anyone tell me if there is a way to check the acidity level of a product that you would like to store on the shelf rather than refrigerate. In this case it's Home-made BBQ sauce. It's not something I want to "send" somewhere....I was hoping there might be a way to check it ourselves. Ketchup can stay unrefrigerated...so if the base is Ketchup....would it be safe no matter what ingredients were added? Thank you for any help you can give!
I assume this has to do with your restaurant? Yes, there are ways to check the pH - google on pH meters. Also, check your local food laws ... and double your liability insurance.

Making a big batch of sauce and just sticking it on a shelf for a few days is a time-bomb. There is more to food safety than just the pH.
__________________

__________________
Michael in FtW is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:55 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.